FIELD: food industry.
SUBSTANCE: procedure for introduction of hop into beer wort consists in using wild North-Caucasian hop for this purpose. The first main share of hop is introduced into wort before its boiling in terms of 460 - 600 g/gl; the second portion of hop is added at amount of 26-48 g/gl at the end of wort taking, while the third portion at amount 26-48 g/gl is added at start of boiling.
EFFECT: improved organoleptic properties of finished beer and maximal transition of hop substances from hop to wort.
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